Lemon Yogurt Cake (No White Flour)

By Muhammad Faizan

Lemon Yogurt Cake (No White Flour)

A soft, moist, melt-in-your-mouth lemon loaf made with almond flour, Greek yogurt, and no refined white flour. Naturally gluten-free, lightly sweetened, and bursting with fresh lemon flavor. Perfect for breakfast, snack, or a healthier dessert!

Ingredients

  • 1 ½ cups almond flour

  • ½ cup plain Greek yogurt

  • 2 large eggs

  • ⅓ cup honey or maple syrup

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • Pinch of salt

(Optional glaze)

  • 2 tbsp lemon juice

  • 1–2 tbsp honey or maple syrup

Instructions

1. Prepare the oven

Preheat oven to 350°F (175°C).
Grease a small loaf pan (8×4) or line with parchment paper.

2. Mix wet ingredients

In a bowl, whisk together:

  • Greek yogurt

  • Eggs

  • Honey or maple syrup

  • Lemon juice

  • Lemon zest

  • Vanilla extract

Whisk until smooth.

3. Add dry ingredients

Add to the bowl:

  • Almond flour

  • Baking powder

  • Pinch of salt

Stir until a thick, smooth batter forms. Almond flour batter will be slightly grainy—normal.

4. Bake

Pour into the prepared loaf pan.
Bake 35–45 minutes, or until:

  • Top is golden

  • Center springs back

  • A toothpick comes out mostly clean

5. Optional lemon glaze

Mix lemon juice + honey and pour over the warm cake.
Let it absorb and cool completely before slicing.

Notes & Tips

  • Too wet? Add 1–2 tbsp almond flour.

  • Too dry? Add a spoonful of yogurt.

  • Almond flour browns quickly—tent with foil during the last 10 minutes if needed.

  • For stronger lemon flavor, add extra zest.

  • Use full-fat Greek yogurt for best moisture.

Servings

Makes 8 slices.

Approx. Nutritional Info (per slice)

(Values vary based on honey/maple syrup choice)

  • Calories: ~165

  • Carbs: ~10–12g

  • Protein: ~6g

  • Fat: ~12g

  • Fiber: ~2g

  • Sugar: ~7–9g

Benefits of This Recipe

  • Gluten-free (no wheat flour)

  • Lower-carb than traditional cakes

  • High in healthy fats from almond flour

  • Protein-rich from Greek yogurt and eggs

  • Naturally sweetened (no refined sugar)

  • Moist and tender texture without butter or oil

Q&A

Q: Can I replace almond flour with coconut flour?

A: Not directly. Coconut flour absorbs much more liquid. You would need major adjustments.

Q: Can I make it dairy-free?

A: Yes. Use a thick dairy-free yogurt (coconut yogurt works well).

Q: How do I store it?

A:

  • Room temperature: 1–2 days

  • Fridge: up to 6 days

  • Freezer: up to 2 months (wrap slices individually)

Q: Can I add poppy seeds or blueberries?

A: Absolutely! Add 1 tbsp poppy seeds or ½ cup blueberries (tossed in almond flour).

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